Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 6 Issue 2
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- Pages.137-140
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- 1991
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL -Palfaze-
"제민요술(濟民要術)"에 수록된 식품가공법 연구보고(II) -팔화제-
- Yoon, Seo-Seok (Study Group of Food Culture) ;
- Yoon, Sook-Kyung (Study Group of Food Culture) ;
- Cho, Hoo-Jong (Study Group of Food Culture) ;
- Lee, Hyo-Gee (Study Group of Food Culture) ;
- Ahn, Sook-Ja (Study Group of Food Culture) ;
- Ahn, Myong-Soo (Study Group of Food Culture) ;
- Suh, Hye-Kyung (Study Group of Food Culture) ;
- Yoon, Duk-Ihn (Study Group of Food Culture) ;
- Lim, Hee-Soo (Study Group of Food Culture)
- 윤서석 (음식문화비교연구회) ;
- 윤숙경 (음식문화비교연구회) ;
- 조후종 (음식문화비교연구회) ;
- 이효지 (음식문화비교연구회) ;
- 안숙자 (음식문화비교연구회) ;
- 안명수 (음식문화비교연구회) ;
- 서혜경 (음식문화비교연구회) ;
- 윤덕인 (음식문화비교연구회) ;
- 임희수 (음식문화비교연구회)
- Published : 1991.06.30
Abstract
PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.
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